The Big Red Pot's Goulash |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Best goulash I've ever tasted — creamy, spicy, and reheats super well. I made a few changes to the original by subbing healthier items and adding more veggies. Wanted to see the nutritional info. Ingredients:
1 tablespoon olive oil |
1 bell pepper, diced |
1 onion, diced |
1 pint mushroom, sliced |
1 lb lean ground beef |
1 garlic clove |
1 (23 ounce) bag whole wheat egg noodles |
1 (14 ounce) can fire-roasted tomatoes |
1 (14 ounce) can diced tomatoes |
2 (14 ounce) cans beef broth |
3 ounces velveeta reduced fat cheese product, cubed |
1 (14 ounce) can rotel tomatoes |
Directions:
1. Saute bell pepper, onion, mushrooms (I like baby bellas) and garlic in olive oil over medium heat until softened.
2. Meanwhile, boil egg noodles as directed.
3. Add ground beef or turkey to the vegetables and cook until browned.
4. Once egg noodles are cooked and drained, add noodles back to pot. Then add ground beef-vegetable mixture.
5. Add remaining tomatoes, beef broth, Rotel and Velveeta, stir well and simmer for 20 minutes.
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